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Jackfruit moju is a popular Sri Lankan dish made with jackfruit, which is a tropical fruit known for its sweet flavor and meat-like texture. It is often prepared as a pickle or relish, commonly known as "moju" or "moju curry." Here's a recipe for making jackfruit moju: Ingredients: 2 cups ripe jackfruit, cut into bite-sized pieces 1 medium-sized onion, thinly sliced 4-5 cloves of garlic, minced 2-3 green chilies, sliced 1-inch piece of ginger, minced 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon chili powder (adjust according to your preference) 1 tablespoon vinegar 1 tablespoon sugar 2 tablespoons vegetable oil Salt to taste Instructions: Heat vegetable oil in a pan or skillet over medium heat. Add mustard seeds and let them splutter. Add sliced onions, minced garlic, green chilies, and minced ginger to the pan. Sauté until the onions turn translucent. Add turmeric powder and chili powder to the pan. Mix well. Add the jackfruit pieces to the pan and stir-fry for a few minutes. Reduce the heat to low, cover the pan, and let the jackfruit cook for about 10-15 minutes until it becomes tender. Add vinegar, sugar, and salt to the pan. Mix well. Continue to cook for another 5 minutes until the flavors are well combined and the jackfruit is cooked through. Remove from heat and let it cool to room temperature. Transfer the jackfruit moju to a clean, airtight jar and refrigerate for a few hours to allow the flavors to meld together. Jackfruit moju can be served as a side dish or a condiment alongside rice, roti, or even as a topping for sandwiches. It has a tangy and slightly spicy flavor that complements various dishes. Enjoy! https://www.youtube.com/c/GAMIRASA Join our channel Visit our YouTube channel to enjoy a tasty meal in the village We will tell you to make village food

Kiri Roti is a type of unleavened Indian bread that is popular in the northern regions of India, particularly in Rajasthan. It is a simple and delicious bread made from whole wheat flour and is commonly served with curries, vegetables, or lentils. To make Kiri Roti, you will need the following ingredients: 2 cups whole wheat flour Water (as needed) Salt (to taste) Ghee or oil (for cooking) Here's a step-by-step guide on how to make Kiri Roti: In a large mixing bowl, add the whole wheat flour and salt. Mix well to combine. Gradually add water to the flour mixture and knead it into a soft and smooth dough. Adjust the water quantity as needed. The dough should not be too dry or too sticky. Once the dough is ready, divide it into small portions and roll each portion into a ball. Take one dough ball and flatten it slightly with your palms. Dust it with some flour to prevent sticking. Using a rolling pin, roll out the dough ball into a thin, round-shaped roti. You can use extra flour for dusting if required. Heat a tawa or a flat griddle over medium heat. Once the tawa is hot, place the rolled roti on it. Cook the roti for a minute or until small bubbles start to appear on the surface. At this point, flip the roti to the other side. Apply a little ghee or oil on the cooked side and cook the other side for another minute or until golden brown spots appear. Remove the roti from the tawa and place it on a plate. Apply some ghee or butter on top if desired. Repeat the process with the remaining dough balls to make more Kiri Rotis. Serve the Kiri Roti hot with your favorite curry, vegetable dish, or lentils. It can also be enjoyed with pickle or yogurt.

Lentils Wade

WALITHALAPA are great for tea time Tea time is a cultural practice observed in various parts of the world, where people take a break in the afternoon to enjoy a cup of tea along with snacks or light refreshments. Popular snacks during tea time can include biscuits, scones, sandwiches, cakes, pastries, or even savory items like samosas or finger foods. Different cultures have their own unique traditions and foods associated with tea time.

මුහුදු චිකන් කරි Sea Chicken Curry [Turn on subtitles for details]

Pasta is a type of Italian food that is made from a dough consisting of durum wheat flour or semolina flour mixed with water or eggs. It is shaped into various forms, such as strands (spaghetti), tubes (penne), ribbons (fettuccine), or filled pockets (ravioli). Pasta is a versatile food that can be prepared in countless ways and is enjoyed in cuisines worldwide. Here are a few popular types of pasta: Spaghetti: Thin, long strands of pasta, often served with tomato sauce and meatballs. Penne: Short, tube-shaped pasta with angled ends, great for holding chunky sauces. Fettuccine: Flat, wide noodles that are commonly used in creamy Alfredo sauce dishes. Rigatoni: Large, ridged tubes that are perfect for hearty sauces or baked pasta dishes. Ravioli: Square or round pasta pockets filled with various ingredients, such as cheese, meat, or vegetables. Lasagna: Wide, flat sheets of pasta layered with sauce, cheese, and other fillings, then baked. Linguine: Similar to spaghetti, but slightly wider and flatter in shape. Farfalle: Butterfly or bowtie-shaped pasta that works well with creamy or light sauces. Tortellini: Small, ring-shaped pasta stuffed with cheese, meat, or vegetables. Orzo: Small, rice-shaped pasta often used in soups or pasta salads. Pasta can be paired with a wide range of sauces, including tomato-based sauces, creamy sauces, pesto, or olive oil with herbs. It is a versatile ingredient that can be combined with vegetables, meats, seafood, or cheese to create a variety of delicious dishes.

Eating greens, such as leafy vegetables, is generally considered a healthy dietary practice. Leafy greens are rich in essential nutrients like vitamins, minerals, and dietary fiber. They are low in calories and high in antioxidants, which can help support overall health and well-being. Including a variety of greens in your diet, such as spinach, kale, arugula, lettuce, and collard greens, can provide numerous health benefits. These may include improved digestion, reduced risk of chronic diseases like heart disease and certain types of cancer, enhanced brain function, and better weight management. There are many ways to incorporate greens into your meals. You can enjoy them raw in salads, sauté them as a side dish, add them to soups or stews, blend them into smoothies, or even use them as a wrap for your favorite fillings. Remember to wash your greens thoroughly before consumption to remove any dirt or contaminants. Additionally, it's always a good idea to consult with a healthcare professional or nutritionist for personalized dietary advice based on your specific needs and health goals.

The term "wild eggplant" typically refers to a wild or uncultivated variety of eggplant (Solanum melongena), a member of the nightshade family. Wild eggplants are found in various regions around the world, and they differ from cultivated eggplants in terms of their appearance, taste, and other characteristics. Here are some key points about wild eggplants: Appearance: Wild eggplants can vary in appearance, but they generally have smaller fruit compared to cultivated varieties. The shape, size, and color of the fruit can differ depending on the specific species or variety. Taste and Texture: Wild eggplants often have a more bitter and astringent taste compared to cultivated eggplants. The flesh may be denser and firmer as well. However, it's important to note that the taste and texture can vary significantly between different wild eggplant species. Uses: While wild eggplants may not be as commonly consumed as cultivated varieties, they have been used in traditional and indigenous cuisines in certain regions. They are sometimes cooked or prepared in similar ways as cultivated eggplants, such as grilling, roasting, or incorporating them into stews, curries, or stir-fries. Cultivation: Unlike cultivated eggplants that are specifically bred and selected for desirable traits, wild eggplants grow naturally without human intervention. They can be found in various habitats, including forests, grasslands, and disturbed areas. Some people also cultivate wild eggplants for their unique characteristics or for use in specific traditional dishes. It's worth mentioning that if you come across wild eggplants, it's essential to exercise caution and ensure proper identification before consuming them. Some wild eggplant species may contain compounds that are toxic or have adverse effects if consumed in large quantities. If you're unsure about a particular wild eggplant species, it's best to consult with experts in local botany or ethnobotany for guidance. Regenerate response

Mango is a delicious tropical fruit known for its sweet and juicy flavor. It belongs to the Anacardiaceae family and is scientifically known as Mangifera indica. Mangoes are native to South Asia but are now cultivated in many tropical and subtropical regions around the world. Here are some key features and information about mangoes: Appearance: Mangoes are generally oval-shaped with a smooth, thin skin that can range in color from green to various shades of yellow, orange, and red, depending on the variety. The size of mangoes can vary, but they are typically around 4-10 inches long. Taste and Texture: Mangoes have a luscious, tropical taste that is often described as a blend of sweet and tangy flavors. The flesh of ripe mangoes is juicy, fibrous, and smooth, with a vibrant yellow-orange color. The texture can vary slightly between varieties, but it is generally creamy and tender. Varieties: There are numerous mango varieties available, each with its own unique characteristics. Some popular mango varieties include Alphonso, Tommy Atkins, Kent, Keitt, Ataulfo (also known as Champagne or Honey mango), and Haden. Nutritional Value: Mangoes are not only delicious but also offer several health benefits. They are rich in vitamins, particularly vitamin C and vitamin A. Mangoes also contain dietary fiber, antioxidants, and minerals such as potassium and folate. Culinary Uses: Mangoes are incredibly versatile and can be enjoyed in various ways. They can be eaten fresh as a standalone fruit, added to fruit salads, smoothies, or yogurt, and used in a wide range of desserts, including pies, tarts, and ice creams. Mangoes are also used in savory dishes like salsas, chutneys, and curries. Ripening: Mangoes are usually picked when they are mature but still firm. They continue to ripen after being harvested. To ripen a mango at home, you can leave it at room temperature until it becomes softer and develops a sweet aroma. Placing the mango in a paper bag can help expedite the ripening process. Mangoes are not only a delicious treat but also a significant part of various cultural cuisines worldwide. Their tropical flavor and nutritional benefits make them a favorite fruit for many people.

Kawum is a traditional Sri Lankan sweet snack that is commonly prepared during festive occasions, especially during Sinhala and Tamil New Year celebrations. It is a deep-fried sweet made from rice flour, treacle (a type of syrup made from jaggery or palm sugar), and coconut. Kawum is often shaped into small, round balls or diamond shapes before frying. To make kawum, you'll need the following ingredients: 1 cup rice flour 1/2 cup treacle or jaggery syrup 1/4 cup grated coconut 1/4 teaspoon salt Oil for deep frying Here's a basic recipe to make kawum: In a mixing bowl, combine the rice flour, grated coconut, salt, and treacle (or jaggery syrup). Mix well to form a thick batter. Adjust the consistency if needed by adding a little water or more rice flour. Heat oil in a deep frying pan or wok over medium heat. Make sure the oil is hot enough for frying. Take small portions of the batter and shape them into small balls or diamond shapes using your hands or molds if you have them. Gently drop the shaped kawum into the hot oil, being careful not to overcrowd the pan. Fry them until they turn golden brown and crispy. Flip them occasionally for even cooking. Once fried, remove the kawum from the oil using a slotted spoon and drain them on a paper towel to remove excess oil. Allow the kawum to cool before serving. They can be stored in an airtight container for several days. Kawum is a delicious sweet treat enjoyed by Sri Lankans, particularly during festive occasions. The combination of rice flour, treacle, and coconut gives it a unique flavor and texture. Give it a try and enjoy this traditional Sri Lankan snack!

FISH CUTLETS Fish cutlets are a popular savory dish made with minced or ground fish, combined with various ingredients and seasonings, then shaped into patties or cutlets and typically fried or baked until golden and crispy. They are enjoyed as appetizers, snacks, or as part of a main course in many cuisines around the world. Here's a simple recipe for fish cutlets: Ingredients: 500 grams of boneless fish fillets (such as cod, salmon, or tuna) 1 medium-sized onion, finely chopped 2-3 green chilies, finely chopped (adjust according to your spice preference) 2-3 garlic cloves, minced 1-inch piece of ginger, grated 2-3 tablespoons of fresh coriander leaves, finely chopped 1 teaspoon of red chili powder 1/2 teaspoon of turmeric powder 1 teaspoon of garam masala (or your preferred spice blend) 1/2 cup of bread crumbs 1 egg, beaten Salt to taste Oil for frying Instructions: Rinse the fish fillets under cold water and pat them dry with a paper towel. Cut them into small pieces. In a food processor or blender, add the fish pieces and pulse until they are finely minced. Alternatively, you can finely chop the fish with a knife. In a mixing bowl, combine the minced fish, chopped onion, green chilies, minced garlic, grated ginger, chopped coriander leaves, red chili powder, turmeric powder, garam masala, bread crumbs, beaten egg, and salt. Mix well until all the ingredients are evenly combined. Shape the mixture into small patties or cutlets according to your desired size. Heat oil in a frying pan over medium heat. Carefully place the cutlets in the hot oil and fry them until they turn golden brown on both sides. You can also bake the cutlets in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they are crispy. Once the cutlets are cooked, remove them from the pan and place them on a paper towel to drain excess oil. Serve the fish cutlets hot with mint chutney, ketchup, or any sauce of your choice. They can be enjoyed as an appetizer, side dish, or in a burger or sandwich. Feel free to adjust the seasonings and ingredients according to your taste preferences. Enjoy your homemade fish cutlets!

JACKFRUIT SEEDS TAST BAIT Jackfruit seeds are the edible seeds found within the large, fleshy fruit of the jackfruit tree (Artocarpus heterophyllus). They are typically oval or oblong in shape and have a smooth, hard outer shell. The seeds are usually light brown or beige in color. Jackfruit seeds are rich in nutrients and can be a good source of protein, dietary fiber, and various vitamins and minerals. They contain starch, which gives them a starchy taste and texture when cooked. However, raw jackfruit seeds are not typically consumed as they can be difficult to digest. In many cuisines, jackfruit seeds are used as an ingredient in various dishes. They can be boiled, roasted, or steamed, and are often added to curries, stews, and soups. Roasted jackfruit seeds can be eaten as a snack, similar to nuts. It's worth noting that while jackfruit flesh is known for its sweet, tropical flavor, the seeds have a milder taste that is distinct from the fruit itself. They have a unique flavor profile that can be enjoyable when cooked properly.

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Crispy Breakfast Sandwich - How to make Delicious One Pan Egg Toast! 5 minutes recipe!

Crispy Breakfast Sandwich - How to make Delicious One Pan Egg Toast! 5 minutes recipe!

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yung coconut toddy easily

WALITHALAPA are great for tea time

Let's break the mango [karaththa kolomban]

If you have 1 egg, flour and milk prepare this delicious easy recipe. ingredients 80 ml of warm water 80 ml of warm milk 1 tablespoon of dry yeast 3 tablespoons of sugar 2 tablespoons of flour Orange peel 60ml of orange juice egg whites 60g of melted butter 8g of vanilla sugar or vanillin 400g of flour 1 teaspoon of salt 1 teaspoon baking powder spreadable chocolate egg yolk sliced almonds

Ingredients for 12 pcs. 3 medium eggs 150 gr. sugar 60 gr. lemon juice 70 gr. vegetable oil +/- 180 gr. flour 50 gr. starch 1 tsp. baking powder 1/4 tsp. baking soda Zest of 1 lemon A pinch of salt, vanilla 170-180°C - 20 minutes